Howdy!!! One of the few weekends I decide to vegetate aboard my boat in Port Aransas Texas, no I don't fell guilty at all. For a Sunday brunch, I prepared baked flounder stuffed with shrimp, crab, & oysters along with minced green peppers, onions, celery, garlic, and cilantro. Sprinkle a bit of Tony Cachere's Cajun Seasoning then serve over yellow rice with saffron with some nicely chilled Chablis.....ahhhhh life is good!!! Any other Chazhoundians enjoy flounder?